An interesting question and one that long needs answering.
Thus far I have found a dearth of negative research on the topic. In 2005 the American Meat Institute Petitioned FSIS “To Recognize the Use of E-Beam on Carcasses as a Processing Aid” and attached studies seem clearly to indicate that this is an effective technology
The American Meat Institute (AMI) Patrick Boyle was quoted recently: “We are selling a raw product, however, and raw products by their nature may contain harmful bacteria. That’s why we are committed to providing consumers the information that they need to handle and cook ground beef safely.”
I like Patrick. I frankly thought our discussion
Visit comes after victims and their families press Senate to pass legislation to protect the public from foodborne illness
Sixteen Americans who have been directly affected by foodborne illness gathered at the White House recently to share their personal stories and meet Sam Kass, assistant White House chef, who cooks for the Obama family and
The Toronto Star is reporting that Ruby Chinese will close its doors for good following the public health crisis. The three owners are reportedly set to file for bankruptcy. The normally packed eatery on Sandhurst Circle was shuttered on October 7 after 37 people became ill after eating there.
Salmonella has been confirmed in 22
In what some in the Ag community seem to feel is a conspiracy to indoctrinate young minds to a different way to look at how our food is produced in the United States, Washington State University is moving forward with a Michael Pollan lecture scheduled for mid-January 2010. Below is a letter I just received
The Committee just announced that it will have a hearing next week. It might be a quick hearing considering that no one is listed as a witness. Perhaps they are looking for my phone number? Email? Seriously, I assume they will be talking about S.B. 510. If you were Senator Harkin who would you invite?
I just finished reading an editorial from Capital Press “Food safety comes from market.” The opinion writer opined:
But Seattle attorney Bill Marler, a veteran litigator of damage suits over foodborne illness incidents, had some of the trappings of the Spanish dreamer and idealist Don Quixote as he traveled to Washington, D.C., to try
A few weeks ago I posted “Petition for an Interpretive Rule Declaring all enterohemorrhagic Shiga Toxin-producing Serotypes of Escherichia coli (E. coli), Including Non-O157 Serotypes, to be Adulterants Within the Meaning of 21 U.S.C. § 601(m)(1),” and hand-delivered the Petition to USDA Secretary Vilsack.
Now the CDC suggests in “Recommendations for Diagnosis of Shiga Toxin–Producing
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According to Meatingplace.com, once again “Big Ag” seems to be stepping in the academic freedom cow pie. Apparently, the administration of Cal Poly is so worried about $150,000 from David Wood that it is bending to that donor’s will.
"Wood, according to the LA Times, has pledged $150,000 to help build a new meat
The below GAO Report (click on image to download) that landed on my desk today points out the potential risks of imported foods and what our agencies, FSIS and FDA, can do lighten that risk. The reality, however, in my 17 years of food litigation experience has been that domestically produced food does a marvelous
